This is a very momentous day for me...Today I'm featuring one of my favorite food bloggers...Biren!! Biren writes Roti n Rice and is a dynamic chef and food photographer! Her food blog is very special to me as she inspires me with her with words and her passion for cooking. I truly admire her way around the kitchen!
I'm also kicking off my new At Home with Rebecka-Hug Page Featured Guest Post and Food Blog Directory. I'm happy to share that Biren is also my "first" Featured Guest on my New Hub Pages.
Every two weeks my Hub Page will feature a fellow food blogger biography, recipe and photos. Some of the featured guests have been around the food blogging world for a long time and others have just begun their journey.
I hope to create a resource, in a new venue, for food enthusiasts; a place to find fantastic food bloggers who frequently get missed in the vast world of food blogging. For more information about my Hub Pages and how to become a featured guest click here.
Last but not least, this is my 100th blog post!! What a great way to celebrate this day!
Let me introduce you to my friend Biren. Once you see her in action you'll be hooked on her blog just like I am! Welcome Biren!!..
Hi! I am Biren of Roti n Rice and I am deeply honored to be the first featured guest here in At Home with Rebecka. Many thanks to my gracious host Rebecka for inviting me to share with you a little bit about myself and my blog. My base is the Twin Cities, Minnesota with its diverse city culture and just a stone’s throw away from the rich farmlands of the surrounding region.
At Roti n Rice, I blog about my passion for cooking and memories made in the kitchen. From here, I spend time rediscovering old family recipes and dreaming up new ones. My family is my greatest food inspiration and it is a joy to share with my children the foods of my childhood and to help them broaden their palates. That is why I will only cook foods the family enjoys because food is most delicious and tasty when shared.
The other thread of inspiration for my food comes from my Malaysian heritage. Growing up, home cooking was an eclectic mix of Chinese, Malay, and Indian cuisines. These cultures infuse my cooking with the spices of the East, rich flavors from centuries of culinary excellence. After moving to the States, I started baking and incorporating more western cuisines into my daily repertoire. Today, my cooking reflects a little of the culture that I live in which is a melting pot of cuisines.
I invite you to join me on my culinary adventures at my blog http://www.rotinrice.com/. You can also find me on Facebook at http://www.facebook.com/pages/Roti-n-Rice/242815743598 and Twitter at http://twitter.com/#!/rotinrice.
And now, let me share this recipe with you…
Savory Steamed Glutinous Rice
Lo Mai Fun as this dish is known in Malaysia, is a popular breakfast street food. Steamed in large trays and topped with chopped peanuts, dried shrimps, sliced green onions, and chilies, it is considered the simple cousin of the dim sum favorite, Lo Mai Kai (Steamed Glutinous Rice with Chicken) made in individual bowls. This dish can certainly be made vegetarian by omitting the dried shrimps.
Here is what you will need to put it together.
2 cups glutinous rice, soaked for at least 4 hours or overnight
1 teaspoon sesame oil
½ teaspoon five spiced powder
1 teaspoon salt
1¼ cups water
¼ cup toasted peanuts, chopped
¼ cup dried shrimps
1 onion or 6 shallots, finely sliced
5 to 6 green onions, finely sliced
2 red Anaheim chilies, seeded and sliced
¼ cup canola oil
Rinse and drain dried shrimps. Soak in hot water for 10 minutes. Drain and give shrimps a rough chop.
Heat oil in a medium sized pan. Fry onions or shallots until brown and crispy. Remove with a slotted spatula. Add chopped dried shrimps and fry till crispy. Again remove with slotted spatula. Set aside.
Place a metal rack in the center of wok. Fill with about 1½ inches of water. Bring to a boil.
Rinse and drain soaked glutinous rice. Transfer rice to a heatproof dish. Add sesame oil, five spice powder, salt and water. Transfer dish to wok, place a dome lid on, and steam for 15 minutes. Remove lid, fluff rice with fork. Cover and steam for another 5 minutes. Remove from wok and allow to cool for 10 minutes.
Sprinkle peanuts, cooked onions and dried shrimps, green onions and chilies onto rice.
Serve immediately. Time to dig in!
I hope you enjoyed the post and recipe.